Food From Friends, Meat & Poultry

Yield: 6 to 12 servings.

3 to 5 lbs. brisket, trimmed of as much fat as possible
1 can of light beer
16 oz. can whole cranberry sauce
1 pkg. onion soup mix
1/2 cup chili sauce or ketchup
2 onions, sliced
1 large bunch of parsley
5 cloves garlic, peeled (do not chop)
Pepper and red pepper flakes, to taste

In a bowl, mix the beer, cranberry sauce, onion soup mix and chili sauce or ketchup. Mix well. In a heavy pot that can hold the brisket flat, spread the onions and parsley on the bottom of the pot, then throw in the garlic. Place the brisket on top and pour the liquid mixture on top. Rub the meat with the liquid mixture, then with the pepper and red pepper flakes.

Place in a preheated oven (350 F degrees) and cook for an hour. Turn the meat over and cook for another 30 to 60 minutes. If the meat is not tender yet, let it cook for another 30 to 60 minutes. When done, let it all cool. Store the brisket separately from the sauce. Refrigerate overnight.

The next morning, remove the fat from the sauce. Before serving, slice the meat into serving pieces. Blend the sauce into a smooth sauce with a hand blender or in the blender. Place slices in a Pyrex casserole, pour the sauce over the slices and reheat.

Bring to the table and serve with mashed potatoes, rice or couscous. Perfect with creamed spinach, carrot salad and cucumber salad.

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